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Mediterranean Roasted Vegetables, Pork Sausages, Cheese & Onion Crumbs

Mid week dinner idea at its’ best! Fresh food loaded with goodness, served on a platter.

February 6, 2018

Mediterranean Roasted Vegetables, Pork Sausages, Cheese & Onion Crumbs

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ingredients for four to six

mediterranean vegetables

400gm zucchini
400gm eggplant
2Tbsp extra virgin olive oil
salt flakes
cracked black pepper
200gm cherry tomatoes
12 x kalamatas olives
10gm chives
15gm basil leaves (small are best)
2Tbsp small capers, rinsed and dried

cheese and onion crumbs

2Tbsp extra virgin olive oil
½ small loaf ciabatta bread
1 x medium garlic clove
30gm grated parmesan cheese

sausages

6 x pork sausages of your choice

to finish

drizzle of red or white balsamic vinegar

method

  1. Pre-heat oven to 210ºC.
  2. Prepare vegetables. Cut zucchini and eggplant into 2cm chunks. Place in large bowl and drizzle with olive oil, 1 teaspoon salt flakes and a couple pinches cracked black pepper. Line a large baking tray with non-stick baking paper. Place the vegetables in a single layer on tray. Bake in oven for 25 to 30 minutes, until caramelised.
  3. While vegetables are cooking, prepare crumbs. Tear ciabatta including crusts into walnut size chunks. Toss with 2 tablespoons extra virgin olive oil. Spread out into single layer on baking tray. Place in oven and cook for about 12 minutes, until bread has toasted golden. Some croutons will not be 100% crisp but that’s ok.
  4. Meanwhile, finely chop garlic and finely chop chives. When ready, toss hot crumbs with parmesan cheese, garlic and chives.
  5. Fry pork sausages for about 10 minutes in a little olive oil, turning occasionally until golden and cooked through. Remove from pan.
  6. Add a little more oil if pan is dry. Pat capers dry and fry over medium low heat for a few minutes, to crisp up. Drain on absorbent paper.
  7. Cut cherry tomatoes in half. Tear olives apart and discard stones. Pick basil leaves from stalks.
  8. Cut sausages into ½cm slices and toss with warm eggplant and zucchini.
  9. Add tomatoes, olives and capers. Gently mix.
  10. Place onto serving platter and finish with a drizzle with balsamic vinegar. Scatter with cheese and onion croutons and top with small basil leaves.
  11. Serve while warm.

cooks notes:

  • Use your favourite pork sausages for this recipe. Look for ones with as little added uneccessaries as possible (i.e. no preservatives or added fillers such as breadcrumbs, ideally they should be 100% pork!) Or come to our Around the Farmhouse Table and learn to make fresh sausages! You won’t look back!
  • Cheese and onion crumbs can be used to pimp up a salad (think, Caesar style combo) or fab on tomato based soups in cooler weather.
  • Mix up the vegetables, pan fried mushrooms would be a good match as would lightly blanched green beans or roasted fennel.
  • White balsamic will not ‘stain’ the vegetables like red will. I used an ‘Apple Balsamic Dressing’ a friend gave me for my birthday in the video! It’s from Eagle Bay Brewing in south west Western Australia. The apple works well with the sausages and a splash of this would be a great addition if you ever make gravy to go with your pork sausages!

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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